SD Barley Corn Bread experiment
Hello,
I tried out an experiment with a SD barley + corn bread. 25% barley, 25% corn, 50% KAF bread flour. I milled the barley+corn into flour.
Ingredients:
| grams | ||||||
| Total Dough Weight | 1812.00 | |||||
| Total Dough Hydration | 75% | |||||
| Total Dough Flour Weight | 1035.00 | |||||
| Total Dough Water Weight | 777.00 | |||||
| Preferment Flour Percentage | 20% | |||||
| Preferment Hydration | 125% | |||||
| Starter Percentage | 20% | |||||
| Flour Weight | 207.00 | |||||
| Water Weight | 258.00 | starter flour | starter water | |||
| Starter Weight (125% starter) | 41.00 | 18.00 | 23.00 | |||
| Soaker Flour Percentage | 50% | |||||
| Soaker Hydration | 95% | |||||
| Salt Percentage | 1.8% | corn | barley | |||
| Flour Weight | 518.00 | 259.00 | 259.00 | |||
| Water Weight | 492.00 | |||||
| Salt Weight | 9.00 | |||||
| Final Mix (Addition) | ||||||
| Salt Percentage | 1.0% | |||||
| Yeast Percentage | 1.0% | |||||
| Preferment Weight | 506.00 | |||||
| Soaker Weight | 1019.00 | |||||
| Add Final Flour | 292.00 | |||||
| Add Final Water | 4.00 | |||||
| Add Salt | 1.00 | |||||
| Add Yeast | 10 | |||||
| Notes: | ||||||
| Added extra 50g water to Soaker | ||||||
Further notes:
I used all of the barley + corn for the soaker, and KAF Bread Flour for the rest. The Soaker was very dense, clay-like, so I added an extra 50g water, but it was still clay.
After the levain (bread-flour) was ready, I mixed everything for a a good 8 mins in my stand-mixer to get any sort of decent gluten development. I got a semi-windowpane. Stretched + folded once at 60 mins during bulk ferment, 90 mins total. After the bulk, the dough could stretch, but could still break apart fairly easily. Shaped into logs, put into "Hearth Pans" that I got recently from USA Pan, final proof for about an hour. Next time I will add a little more water.
The good: TASTE is amazing. It is the best tasting bread I've ever made. I am really happy with it.
Here are the pics. NOTE: It was not the springiest bread in the world, and these pics were straight out of oven, I didn't wait for it to fully cool. Sorry. :)
Not the greatest... but I am happy.
Comments
gvz, This bake is very bold,.. and lovely.. Im sure it sould have to taste Good, Freshly milled, right?! with SD, and barley?? it is even bolder, and Tastier.. Well done..
I've tried barley before, it gives a hint of sweetness to a bread.. But i havn't tried with Corn.. Should be interesting..
Well done!
Thanks, Mebake -
Yes, freshly milled corn+barley, but I admit it was a lazy method -- I used a miller machine (Fidibus)... so not done entirely by muscle.. But in this bread you can clearly, strongly denote the 3 distinct flavors of barley, corn, and the sour / tang.
Guess what I had for dinner tonight? :-)
I think Barley is an excellent addition to bread of any kind. Next time, I might do things differently... maybe add a little more water, and I may have overdone the final fermentation a bit.
I am happy it turned out decently,
Earlier in the week I declared my little patch of 1/8-acre "The country of gvz", so of course I made the official state Country bread -- 25% wheat, 75% white, natural leavening", and brought it to the office. It went fast! :) People were happy.
So I got 2 good ones, after failing miserably on my attempt last weekend of "Soft Butter Rolls w/ Molasses". That one smacked me in the face of, "You are not ready for this, you punk!". :-)
Thank you for your reply and compliment! It is much appreciated.
-gvz